Homemade Maple Bourbon Pecan Pie Syrup
Make this rich, cozy Maple Bourbon Pecan Pie Syrup at home with toasted pecans, maple syrup, and bourbon vanilla bean paste. Delicious in coffee, over pancakes, or in mocktails, and ready in 20 minutes!
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Servings: 8 ounces
Equipment
- syrup bottle or mason jar
Ingredients
- 1 cup pecan halves
- 1 cup water
- ½ cup dark brown sugar
- ½ cup maple syrup
- ¼ teaspoon kosher salt
- 1 teaspoon bourbon vanilla bean paste
Instructions
- Add pecan halves to a medium saucepan over medium heat. Toast for 3–5 minutes, stirring often, until fragrant. Watch closely to prevent burning.
- Add the dark brown sugar, water, maple syrup, and salt. Stir until the sugar and salt are fully dissolved.
- Bring the mixture over high heat and bring to a rolling boil.
- Once boiling, lower the heat to medium low and bring the syrup to a gentle simmer. Simmer for 10 minutes, stirring and scraping the sides of the saucepan often.
- If you're making candied pecans with the leftover pecans (I highly recommend) preheat the oven to 375 degrees Fahrenheit.
- After 10 minutes, remove the syrup from the heat and stir in the bourbon vanilla paste until well combined.
- Strain the syrup into a mason jar or heatproof container, catching the pecans in the strainer. (Save them to bake them into candied pecans or as a topping for oatmeal, pancakes, chia pudding, etc)
- Let the syrup cool completely before sealing with a lid. Store in the refrigerator for up to 3 weeks. Shake well before each use.
- Place the leftover pecans on a parchment paper lined baking sheet and bake at 375 degrees Fahrenheit for 8-10 minutes, stirring halfway. The pecans should appear slightly browned, but not burnt.
- Remove the pecans from the oven and let cool before storing in an airtight container. Store on the counter for up to 1 week.